著者

Hoichi Amano Kazunobu Yoshimura Ryutaro Iijima Kaito Waki Keisei Matsumoto Hitomi Ueda Yasuko Ito Kimihiko Akimoto Takashi Yokoo Kazuo Inoue Hiroyuki Terawaki

出版者

The Japanese Society of Internal Medicine

雑誌

Internal Medicine (ISSN:09182918)

巻号頁・発行日

vol.59, no.21, pp.2679-2685, 2020-11-01 (Released:2020-11-01)

参考文献数

36

被引用文献数

1 4

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Objective A low-normal albumin level is associated with a high risk of cardiovascular disease and mortality in the general population. However, the relationship between the serum albumin level and the future decline in the kidney function is unclear. We evaluated the effect of the serum albumin level on the decline in the kidney function in the general population. Methods The data used were from 11,000 participants in a voluntary health checkup program conducted between 1998 and 2006 in Japan. The primary outcome for the kidney function was a difference in the estimated glomerular filtration rate (ΔeGFR) of≥3 mL/min/1.73 m2/year. The association of the risk of a decreased kidney function with the albumin level was determined using a logistic regression analysis. We fit separate multivariable logistic regressions for the serum albumin levels (g/dL) as a continuous variable and as categorical data, classified as ≤4.3 (n=2,530), 4.4-4.6 (n=5,427), and≥4.7 (n=3,043). Results Of the 11,000 participants, 346 had a ΔeGFR/year of≥3. Compared with the participants with albumin levels of≥4.7 g/dL, the risk of a decline in the kidney function was higher not only in those with albumin levels of ≤4.3 g/dL [adjusted odds ratio (OR) =2.10, 95% confidence interval (CI): 1.20-2.93] but also in those with levels of 4.4-4.6 g/dL (adjusted OR=1.53, 95% CI: 1.14-2.05). Conclusion A decreased albumin level is an independent risk factor for a rapid decline in the kidney function, even within the normal range.

著者

Takafumi MIZUSHIGE Kazuo INOUE Tohru FUSHIKI

出版者

Center for Academic Publications Japan

雑誌

Journal of Nutritional Science and Vitaminology (ISSN:03014800)

巻号頁・発行日

vol.53, no.1, pp.1-4, 2007 (Released:2008-01-25)

参考文献数

35

被引用文献数

24 52

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Fatty foods are very palatable. Most mammals, including humans, prefer high-fat food to low-fat food. Neuropeptides and neurotransmitters, which are related to the hedonic or aversive response in the brain, are released after a basic tastant (i.e., sweet, sour, salty, bitter or umami) is accepted by the taste receptors in the taste bud cells. In addition, recent evidence suggests that dietary fat, especially free fatty acids, may be perceived chemically in taste bud cells as well as the basic tastant. Recently, it was suggested that long-chain fatty acids accepted into CD36/FAT, a long-chain fatty acid transporter, in circumvallate papillae of the tongue play an extremely important role in the palatability of dietary fat. In this review, we describe the studies on the reception of fatty acids in the oral cavity, and on the signal transmission from the oral cavity to the brain. We hypothesize that long-chain fatty acids are recognized on the tongue, and then neuropeptides and neurotransmitters such as β-endorphin and dopamine are released in the brain. We suggest that this knowledge is one of the mechanisms of the palatability of dietary fat.